Lamb and Cumin Meatballs

I must say meatballs are one of the easiest and tastiest go to savoury snacks for family lunch boxes, not to mention breakfast and dinner! The bonus is there are so many options for delicious flavour combinations. This one is a winner!

Lamb and Cumin Meatballs (GF, DF, Egg free, makes 30 meatballs)

Ingredients:

1kg Lamb mince (organic is best)

1 brown onion finely diced

1 carrot finely grated

1/3 cup pinenuts (omit if nut allergy)

1 Tbsp organic honey

Salt and Pepper to taste

3 Tbsp of freshly chopped parsley, mint and rosemary

2 tsp ground cumin powder

tbsp olive oil

Method:

Preheat oven to 220 degrees celsius fan forced

In a small frypan first brown off onion and grated carrot in a tbsp of olive oil. Cook until onion is translucent then put aside to cool.

Next put all the remaining ingredients into a stainless or glass mixing bowl. Add onions and carrot when they are cool enough to handle.

Mix all ingredients together thoroughly. The best way to achieve this is by kneading the mixture with your (clean) hands until everything is well distributed through the mince.

Grab a large baking dish or tray (with edges so fat doesn’t run into your oven, learnt this one the hard way…. whoops!), line with baking paper or lightly grease with olive oil and begin rolling the mixture into golfball size meatballs. Place the meatballs in rows on your tray or dish and put them into the hot oven for around 20mins or until browned and fragrant.

Once cooked removed from oven and allow to cool.

These can be added cold to lunch boxes or reheated and placed in a stainless steel thermos container for hot lunchtime meatballs.